Taste Tradition: Lamb Couscous Made with Love

🗓 15.01.26

Couscous is a timeless dish found in every Tunisian home, bringing families together around the table. This month, enjoy it the OLYFO 2500 Years of Tradition way with extra virgin olive oil that turns each grain golden, tender lamb, fresh vegetables, and aromatic spices into a Mediterranean feast.

Ingredients (Serves 6-8)

For the Broth & Lamb:

  • 2.5 lbs lamb cut into large chunks
  • 5 tbsp OLYFO 2500 Years of Tradition extra virgin olive oil
  • 2 onions, sliced
  • 3 tbsp tomato paste
  • 1 tbsp harissa (optional)
  • 1 tsp paprika
  • 2 carrots, peeled and halved
  • 2 turnips, quartered
  • 2 potatoes, peeled and quartered
  • 1 zucchini, halved lengthwise
  • 1 small pumpkin or butternut squash, cut into chunks
  • 1 cup chickpeas (cooked or canned)
  • 3 hot peppers (for frying)
  • Salt and black pepper to taste

For the Couscous:

  • 3 cups fine Tunisian couscous (not instant)
  • 4 tbsp OLYFO 2500 Years of Tradition extra virgin olive oil
  • 1 cup water (for first steaming)
  • 10-12 cloves (optional, traditional)
  • Salt to taste

PREPARATION

Step 1: Flavorful Broth
Heat OLYFO 2500 Years of Tradition extra virgin olive oil in a large pot. Sauté onions until golden, then add tomato paste, harissa, and paprika for 2 minutes.
Add lamb, brown for 5 minutes, then cover with water and simmer. Add chickpeas, cook 45 minutes until lamb starts to tenderize.

Step 2: Steam the Couscous
Mix couscous with 4 tbsp OLYFO 2500 Years of Tradition extra virgin olive oil and 1 cup water. Let rest 5 minutes.
Steam over simmering broth 30 minutes, stir with ½ cup broth and salt, then steam 30 more minutes. Fluff gently.

Step 3: Add Vegetables
Add potatoes, zucchini, pumpkin, and carrots and turnips to the broth. Simmer 30 minutes until tender. Fry hot peppers in OLYFO 2500 Years of Tradition olive oil for garnish.

Step 4: Plate & Serve
Pour the broth over the couscous and mix gently. Mound the couscous pyramid-style, place the lamb in the center, arrange the vegetables around it, and scatter the chickpeas on top.

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